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Strawberry Muffins

What you need: 

4 oz. unsalted margarine
1 1/4 cup sugar
1 banana
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soy milk, with a little arrowroot as thickener
1 teaspoon vanilla
15 fresh strawberries, dry, coarsely chopped (about 2 cups)

What you do: 

Cream together margarine and vegan sugar until light and fluffy. Add the banana, and cream until well blended. Sift together flour, baking powder and salt. Combine soy milk, arrowroot and vanilla. Alternate adding wet and dry mixtures to creamed mixture. Fold in strawberries. Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.

Preparation Time: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

Im not sure why mine we're different then the rest of the above reviews, but these were definitely not gooey at all. Perfectly moist!
SO AMAZING!

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Really really good. They were definitely gooey like others said. I baked them for 30 minutes, and they were a little too gooey (still tasty though). The next day I baked them for about 15 more minutes and that really helped. I thickened the soymilk with some cornstarch.

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I made these muffins for my English class yesterday. I think they turned out wonderful, though they looked more like cupcakes. Yum! ;D

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YUM.  these are FABULOUS.  I used a bit of cornstarch instead of arrowroot and I just mixed everything together at once, instead of alternating the different things like the recipe says.  I got one dozen gooey, delicious muffins that held together fine with no paper liners.  oh my god, soooo good... I'm keeping this as my base recipe to use with blueberries, apples, etc.

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